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The Art of Simple Food

Author: Alice Waters

Publisher: Clarkson Potter

Published: 2010-10-20

Total Pages: 719

ISBN-13: 0307885585

An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

The Art of Simple Food II

Author: Alice Waters

Publisher: National Geographic Books

Published: 2013-10-29

Total Pages: 0

ISBN-13: 0307718271

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Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

Chez Panisse Vegetables

Author: Alice Waters

Publisher: Harper Collins

Published: 2014-04-15

Total Pages: 367

ISBN-13: 0062031015

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A collection of outstanding recipes—arranged alphabetically by vegetable—from the acclaimed restaurant that launched the farm-to-table movement. For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

New Kitchen Garden

Author: Adam Caplin

Publisher:

Published: 2003

Total Pages: 144

ISBN-13: 9781841722245

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Nothing beats the flavour of home-grown produce. With down-to-earth advice from Adam Caplin, discover the satisfactions of growing your own herbs, vegetables, and fruit organically--and harvesting them to make delicious, healthy meals. Adam focuses on plants that are easy to grow and shows how creating a kitchen garden can be simple, and possible even if your outdoor space is no more than a patio. Kitchen Garden Basics covers getting started and explains why the organic approach produces such satisfying results. The core of the book--Gardening with Herbs, Vegetables, and Fruit--profiles all the popular varieties of edibles, grouped by type, and looks in detail at their virtures and cultivation requirements. Adam also looks at the plants' decorative qualities, showing how they can be grown on their own in beds and containers, in mixed borders, and combined with flowers, for their ornamental as well as their nutritional value. The gardening advice is followed by 35 mouthwatering vegetarian recipes from Celia Brooks Brown. *A bestseller, with over 26,000 copies sold in hardcover. *An illuminating new look at the delights and challenges of cultivating edibles. *Glorious photography by Caroline Hughes and William Shaw. *Organic gardening and cooking with herbs, vegetables, and fruit.

The Art of Simple Food II

Author: Alice Waters

Publisher: Clarkson Potter

Published: 2013-10-29

Total Pages: 448

ISBN-13: 0770433472

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Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

Select Quotations on the Art of Living

Author: Tom Lovett

Publisher: BookLocker.com, Inc.

Published: 2024-03-10

Total Pages: 97

ISBN-13:

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Why do liberals and conservatives differ so consistently on such varied issues? Why do people fight so bitterly over political and religious issues? Don’t our shared human interests outweigh our differences? Tom Lovett looked for answers in the natural sciences, in the social sciences, and in the humanities. Over time, he linked key knowledge from those three sources into a theory of the art of living, a theory that honors our shared human interests. Select Quotations on the Art of Living (2024) outlines that theory and uses quotations from eminent authors to illustrate it. His earlier book, Creating Beautiful Lives (2020), presents details of the theory. In the proposed theory, we learn skills in the art of living and create beautiful lives by doing three things: + Seeking the ancient ideals: beauty, truth, and goodness. Essential dictionary meanings of those three words can help us seek them. + Seeking those ideals while engaging in our most basic behavior. Like other animals, we create living space, obtain food, eat, court, have sex, parent, groom, play, build, form social bonds, fight, flee, and sleep. + Seeking those ideals through art, science, and religion. Unlike other animals, we can modify our behavior with artistic skill, with scientific knowledge, and with religious devotion and inspiration. Art can be a path toward beauty, science a path toward truth, and religion a path toward goodness. Each path can eventually lead toward all three. We become artistic by refining a skill sufficiently. We become scientific by evaluating a theory rigorously and finding it adequately reliable or false. We become religious by devoting ourselves thoroughly to an activity, idea, group, or interest, and/or by joining an organized religion. We can learn everyday forms and specialized forms of art, science, and religion. Everyday forms modify our basic behavior, and everyone can learn them. The specialized forms are fine art (painting, sculpture, writing, singing, music, dance, theater, and many more), social and natural science, and organized religion. Everyone can value those specialties and choose whether and how to participate in them. The proposed theory reconciles realism about our animal nature with idealism about our highest human potential. The art of living becomes our way of life, and the human species becomes one human family. We live in peace and harmony with one another, with other species, and with nature. We are at home on the earth and in the universe.

The Art of Simple Food

Author: Alice Waters

Publisher:

Published: 2008

Total Pages: 405

ISBN-13: 9780718154387

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Embark on a voyage of culinary rediscovery with celebrated American chef, Alice Waters, as she takes you by the hand and teaches you how to get the most out of your home cooking. For more than three decades, Alice Waters has been the champion of seasonal, local, sustainably produced foods, garnering widespread acclaim and showing the world that the true secret of good cooking is starting with the best-tasting ingredients. In The Art of Simple Foodshe brings these ideas to life in more than 250 everyday recipes that illustrate just how easy it is to eat wonderfully well if you cook, eat and live by these simple but fundamental guidelines- Eat locally and sustainably Eat seasonally Shop at farmers' markets Plant a garden Conserve, compost and recycle Cook simply Cook together Eat together Remember - food is precious 'The Art of Simple Food is a joy to read. More than just another cookbook from the inspiring Alice Waters, it is the story of her life's philosophy about good food, full of gems drawn from meals eaten all over the world. This is one of the great reference books that every smart cook will have next to their stove.' Rose Gray, The River Café, London